Grilled Vegetable Tart
So healthy and yummy, Grilled Vegetable Tart. Vegan, gluten free, dairy free.
Servings 10 " tart
Calories 305kcal
Ingredients
Tart Crust
- 1-½ cup gluten free 1for1 flour I used Bob's Red Mill
- 1 teaspoon sea salt
- 3 tablespoon flax meal
- 1 teaspoon xanthun gum
- 1 teaspoon baking powder
- 2 tablespoon coconut oil
- 1-½ teaspoon rapid rise yeast
- ¾ cup + 2 tablespoon warm water
- 2 tablespoon maple syrup
Grilled Vegetables
- 1 cup sliced mushrooms
- ½ red onion sliced
- 1 cup sweet potatoes cubed
- 1 red pepper sliced
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- ½ cup sun dried tomatoes
Olive Herb Dip
- ½ cup olive oil
- ¼ teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
Instructions
Tart
- Add maple syrup, water and yeast to cup. Let sit for 10 minutes
- Mix all dry ingredients to large bowl and mix well. Add oil.
- Add water/yeast mix to dry mix. Using mixer, mix for approximately 5 minutes until all ingredients are absorbed.
- Cover dough and let sit for 15 minutes.
- After dough has risen, press dough evenly to edge of 10" pan lined with silicon or parchment paper. This dough will stick to the pan without silicon or parchment. If dough is too sticky, use coconut oil on your hands.
- Bake at 375 degrees for 15 minutes.
Grilled Vegetables
- Place vegetables (not tomatoes) on baking sheet with parchment paper. Drizzle with olive oil, and sprinkle salt, pepper and granulated garlic.
- Bake at 375 for 15 minutes.
- Remove vegetables from oven and spread evenly on baked crust. Add sun dried tomatoes. Gently press all vegetables into dough.
- Reduce oven temperature to 350 degrees
- Bake tart with vegetables for an additional 30 minutes at 350.
- Remove from oven and slice. Dip in Olive Herb Dip.
Olive Herb Dip
- Mix all ingredients
Nutrition
Serving: 1g | Calories: 305kcal